Put four pounds of flour into an earthen pan, make a hole in the centre, in which put three parts of a pint of warm water, to which you add a gill of white brewer's yeast, free from bitter, mix a little flour to form a leaven, which set in a warm place to rise (it must be allowed to remain until the leaven has risen and begun to fall), then add a little salt and a pint of warm milk, form the whole into a flexible dough, which keep in a warm place for another hour; it is then ready, and may be moulded into the form of rolls, twists, little crusty loaves, or any shapes most pleasing for the breakfast-table.